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Encapsulation of water-in-oil emulsion droplets within crystal spheroids

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Butter and Dairy Fat Spreads

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Using Flammulina velutipes derived chitin-glucan nanofibrils to stabilize palm oil emulsion:A novel food grade Pickering emulsifier

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Influence of water content and emulsifiers on the stability and texture of oleogel-emulsions

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Combining carbon dioxide and strong emulsifier in-depth huff and puff with DCA microsphere plugging in horizontal wells of high-temperature and high-salinity reservoirs

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Application of X-ray Microcomputed Tomography for the Static and Dynamic Characterization of the Microstructure of Oleofoams

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Lactic acid bacteria as structural building blocks in non-fat whipping cream analogues

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Physical stability of oil-in-water emulsions in the presence of gamma irradiated gum tragacanth

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Impact of the Composition and Content of Dissolved-State Paraffins in Model Oil on the Aggregation State of Asphaltenes and the Stability of Water-in-Model Oil Emulsion

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Water-In-Oil Pickering Emulsions Stabilized by Microcrystalline Phytosterols in Oil: Fabrication Mechanism and Application as a Salt Release System

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Formulation and stability evaluation of a cosmetics emulsion loaded with different concentrations of synthetic and natural preservative

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Encapsulation of Iron within W1/O/W2 Emulsions Formulated Using a Natural Hydrophilic Surfactant (Saponin): Impact of Surfactant Level and Oil Phase Crystallization

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Reduced-fat spreads based on anhydrous milk fat and cellulose ethers

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Storage stability of bleached rice bran wax organogels and water-in-oil emulsions

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The effect of emulsifier type on the secondary crystallisation of monoacylglycerol and triacylglycerols in model dairy emulsions

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Oil structuring through capillary suspensions prepared with wheat middlings micronized directly in oil by high-pressure homogenization

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Effect of Tween 20, emulsification temperature and ultrasonication intensity on structured emulsions with monoglycerides

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Characterization of the Precipitation Modes of Paraffin Wax in Water-in-Model-Oil Emulsions

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W/o/w multiple emulsions: A novel trend in functional ice cream preparations?

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Effect of Alkane Chain Length on Crystallization in Emulsions during Supercooling in Quiescent Systems and under Mechanical Stress

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Differences of wax-based emulsion gel in 3D printing performance: Crystal distribution and droplet stability.

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Design of oleogel-based co-delivery systems for proanthocyanidins and curcumin: Focusing on the modulation of interfacial and oleogel structures by emulsifiers

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Stabilization of all-natural water-in-oil high internal phase pickering emulsion by using diosgenin/soybean phosphatidylethanolamine complex: Characterization and application in 3D printing

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Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions

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Valorisation of Basa fish ( Pangasius bocourti ) waste: Oil extraction and encapsulation

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Microscopic water dispersion and hydrogen-bonding structures in margarine spreads with Raman hyperspectral imaging and machine learning

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Deep eutectic solvent-based microextraction system for simultaneous lignocellulose fractionation and furfural production

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Interfacial Crystallization of Diacylglycerols Rich in Medium‐ and Long‐Chain Fatty Acids in Water‐in‐Oil Emulsions

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Effect of Water Content and Pectin on the Viscoelastic Improvement of Water-in-Canola Oil Emulsions

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Self-constructed water-in-oil Pickering emulsions as a tool for increasing bioaccessibility of betulin

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Crystallization of Femtoliter Surface Droplet Arrays Revealed by Synchrotron Small-Angle X-ray Scattering

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Structuring of Edible Liquid Oil into Smart Thermo-Triggered Soft Matters for Controlled Bioactive Delivery

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Surfactant-free W/O high internal phase emulsions co-stabilized by beeswax and phytosterol crystal scaffold: A promising fat mimetic with enhanced mechanical and mouthfeel properties

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The Impact of Polyoxyethylene Sorbitan Surfactants in the Microstructure and Rheological Behaviour of Emulsions Made With Melted Fat From Cupuassu (Theobroma grandiflorum)

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Relationship between fat crystallization, interfacial properties and qualities of whipped cream: Effect of lactic acid esters of monoglycerides

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On the way to tempera grassa: Unraveling the properties of emulsion-based paint binders

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Surface modification of cellulose nanocrystals by physically adsorbing lactoferrin as pickering stabilizers: Emulsion stabilization and in vitro lipid digestion

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Fabrication and Stability Improvement of Monoglyceride Oleogel/Polyglycerol Polyricinoleate-Stabilized W/O High Internal Phase Pickering Emulsions

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Interface and Bulk Phase Engineering in Water‐in‐Oil High Internal Phase Emulsion: A Clean‐Label Strategy for Stabilization and Application

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Application of biosurfactant as versatile additives or ingredients of food processing

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Incorporation of Acid Whey Yogurt By-Product in Novel Sauces Formulation: Quality and Shelf-Life Evaluation

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Multi-scale structural comparisons of W/O and O/W/O beeswax-based emulsions

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Surfactant‐free oleogel‐based emulsion stabilized by co‐assembled ceramide/lecithin crystals with controlled digestibility

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Selected Essential Oils as Natural Ingredients in Cosmetic Emulsions: Development, Stability Testing and Antimicrobial Activity

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Effect of type of fatty acid attached to sucrose ester on the stability of water-in-oil Pickering emulsion

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Melt Emulsions: Influence of the Cooling Procedure on Crystallization and Recrystallization of Emulsion Droplets and their Influence on Dispersion Viscosity upon Storage

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Characterization and analysis of nanomaterials in foods

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Solvent Nuances Modulate the Decreasing Effect of a Model Asphaltene on Interfacial Tension

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Assessment of droplet self-shaping and crystallization during temperature fluctuations exceeding the melting temperature of the dispersed phase

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Particle-Stabilized Fluid-Fluid Interfaces: The Impact of Core Composition on Interfacial Structure

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Phase Transition Stability of Cocoa Butter Emulsions

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Emulsion Gels in Foods

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Direct Oil Structuring Using Ethylcellulose

Gravelle, A. J. (2024) · Springer eBooks · doi:10.1007/978-3-031-46831-5_7 · Cited by 5

Effect of stigmasterol and polyglycerol polyricinoleate concentrations on the preparation and properties of rapeseed oil-based gel emulsions

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Crystallized Pickering Emulsions from Plant Oil as a Local Alternative to Palm Oil

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The Influence of Process Parameters on Stability Of Water-In-Crude Oil Emulsion Stabilized by Span 80

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Encapsulation and colloidal systems as a way to deliver functionality in foods

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Novel delivery system: a liquid crystal emulsion containing HSO crystals

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Preparation of a stable gel-in-crystallized oil-in-gel type structured W1/O/W2 double emulsions: effect of internal aqueous phase gelation on the system stability

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Application of Temperature Modulated Optical Refractometry for the Characterization of the Crystallization Behavior of Palm Oil

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Stabilization of liquid water‐in‐oil emulsions by modifying the interfacial interaction of glycerol monooleate with aqueous phase ingredients

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New food, new technology: innovative spreadable cream with strawberry syrup

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Functional Properties of Salted Duck Egg Powder with Maltodextrin and Tricalcium Phosphate Incorporation as Anticaking Agents

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Effect of the incorporation of sugars and citric acid in low cocoa butter emulsions

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Freshly Milled Quartz Particles Obtained from River Sand as an Efficient Natural Demulsifier for Crude Oil Emulsions

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Physicochemical properties of oil in water emulsions prepared with irradiated gum tragacanth in acidic conditions

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Stabilitas Fisik Krim Ekstrak Kulit Buah Alpukat Dengan Variasi Perbandingan Asam Stearat dan Trietanolamin

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Encapsulation of Aqueous Components in Solid Fat Beads: Studies of a Model Dye and a Probiotic Culture

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Characteristics of W/O emulsions containing polymeric emulsifier PEG 30-dipolyhydroxystearate

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Introduction to Food Emulsifiers and Colloidal System

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